Acrylamide
Acrylamide is a chemical that is formed primarily in plant-based foods during processing or cooking at high temperatures. The highest concentrations of acrylamide have been detected in potato chips and french fries although it has been found in other foods as well. Additional research is being undertaken in order to more fully understand the risks of acrylamide to humans.
What is Health Canada Doing?
Health Canada is working with health authorities in other countries to understand how acrylamide is formed in foods, what foods contain the highest amounts of acrylamide, and what impact acrylamide has on human health. Health Canada is also collaborating with the food industry to investigate how to reduce the levels of acrylamide in processed foods. Additionally, Health Canada continues to evaluate the human health risks associated with acrylamide exposure from food as new data and information become available.
An Overview of Health Canada's Action Plan on Acrylamide
What Can You Do?
Health Canada recommends that Canadians consume a variety of foods from each food group according to Canada’s Food Guide to Healthy Eating. You can also follow Health Canada’s advice in Acrylamide - what you can do to reduce exposure.
Frequently Asked Questions
News Releases
Research, Surveillance and Risk Assessment Results
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